Iodine Content of Foods
-
2350 μg(per 5g edible portion)Hijiki(boiled and dried) -
2200 μg(per 20g edible portion)Tsukudani -
425 μg(per 5g edible portion)Wakame(cut and dried) -
8200 μg(per 100g edible portion)Kombu extract -
28 μg(per 1g edible portion)Green laver(dried) -
63 μg(per 3g edible portion)Purple laver(toasted) -
950 μg(per 50g edible portion)Wakame, Dried product(dried, soaked in water) -
520 μg(per 50g edible portion)Wakame(raw) -
156 μg(per 20g edible portion)Wakame Blanched and salted(desalted) -
63 μg(per 10g edible portion)Tosaka-nori(red, salted, desalted) -
195 μg(per 50g edible portion)Wakame Fruit-bearing leave(raw) -
740 μg(per 200g edible portion)Curry(beef, retort-pouched)
